Sweet Potato & Chickpea Stew
This delicious stew recipe is healthy, nutritious and tastes great. It’s really easy to make too and can be served with either brown rice or cauliflower rice. We have some great recipes for that here: simple cauliflower rice, turmeric and pistachio cauliflower rice.
If you’re in a hurry you can serve and heat this dish after 30 minutes of simmering time, but we’d recommend leaving it another 20 minutes if possible to allow the flavours to fully absorb.
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Serves
4
Prep
5 mins
Cook
55 mins
Total Time
1 hr
Dietary
GF, V
Ingredients:
1 x 400g/14oz can chickpeas, drained
2 sweet potatoes, peeled and chopped
3 cloves of garlic, minced
1 onion, finely chopped
1 tbsp. coconut oil
1/2 tsp. cinnamon
1/2 tsp. turmeric
1/2 tsp. cumin
1/2 tsp. coriander
1 tsp. fresh ginger, grated
1 red chilli
1 x 400g/14oz can chopped tomatoes
1 x 400ml/13.5fl oz can coconut milk
Fresh parsley to serve
Method:
- Heat the coconut oil then gently fry the onion until softened.
- Add the garlic, ginger, chilli and all the spices to the pan, stir then allow to cook gently for another 2-3 minutes.
- Add the rest of the ingredients to the pan, bring to the boil then reduce to a low/medium heat and simmer for 40-50 minutes.
- Serve up and enjoy!
